Corn-and-Black Bean Salsa

Name: Corn-and-Black Bean Salsa
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 5
Cuisine: Mexican
Ingredients: 425 grams black beans, drained and rinsed; 283 grams diced tomatoes with lime juice and cilantro, undrained; 425 grams yellow corn kernels, drained; 2 Tbsps extra virgin olive oil; 3 green onions, chopped; 1 teaspoon ground cumin; 1 Tbsp fresh lime juice

Corn-and-Black Bean Salsan is Head to the store and pick up extra virgin olive oil, canned tomatoes, corn kernels, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 5 minutes.

Instructions

Combine all ingredients in a bowl. Cover and chill.

Equipment you will use

Bowl

Equipment

Bowl

Ingredients

Servings:

425grams

black beans, drained and rinsed 283grams

diced tomatoes with lime juice and cilantro, undrained 425grams

yellow corn kernels, drained 2Tbsps

extra virgin olive oil 3

green onions, chopped 1teaspoon

ground cumin 1Tbsp

fresh lime juice

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.